A question about a recipe: Jim Lahey's No-Knead Pizza Dough

Kristen is the Senior Editor of Food52

added 7 months ago

It should work well and be delicious, perhaps a little less chewy. Let us know if you try it!

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Sam1148 added 7 months ago

From my experience with no-kneed bread dough and using southern US blend flour (which is softer by the cup weight than USDA flour), it really throws off the moisture ratio.
When I tried again using a gram weight scale it worked fine, which in Gold medal's case turned out to be about tablespoon more per cup to make a 'cup weight'.
So there could be some math involved. (g). It's 127g/cup for 00 flour.

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pierino is a trusted source on General Cooking and Tough Love.

added 7 months ago

My advice with pizza dough is to always go with high gluten flour. Period. Stop.

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So are you saying that 00 flour is not high gluten enough?

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CHeeb added 7 months ago

If you have the time, the dough really improves with an overnight stay in the frig. It will fight you with spring when you try to roll it into a pizza when first removed from the frig,so let it warm up a little to room temp.

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